Servings:
4
Prep time:
60
Cooking time:
40
INGREDIENTS
- - 250 g of ditalini rigati pasta of gluten-free rice
- - 500 g of plum tomatoes
- - 3 eggplants
- - 100 g of olives
- - 40 g of cheese
- - 2 tablespoons pine nuts
- - 1 shallot
- - 1 red pepper
- - basil
- - Oil
- - salt
- - Chili powder
INSTRUCTIONS
- Cut the eggplant into half inch thick slices lengthwise, cook for 6-7 minutes on a griddle or in a frying pan greased turning once.
- Mince the shallot and sauté gently in 4 tablespoons of olive oil. Add the chilli and tomatoes sliced, salted, put the lid on and cook for about a quarter of an hour. At the end lift up your chili.
- Pass the sauce through a sieve, pour it back into the pan and let it cook for 5 minutes so that it get dense. Add the chopped basil, almost all the olives, pitted and chopped (put aside ten of them) and the previously toasted pine nuts in a small frying pan. Eventually check for salt.
- Boil the pasta in salted water, drain when al dente and stops cooking with a little cold water, season it with the sauce and the crumbled cheese.
- Coated with plastic wrap 4 bowls with a diameter of 10 cm and slightly grease ; cover the bowls with eggplant slices, fill them with the paste and close them with the remaining eggplant slices. Each sealed with plastic wrap and let stand for 20-30 minutes.
